Grandma's Apple Pie
Servings 8
Ingredients
- 2 Pie Crusts top cut into strips and bottom par baked**
For filling:
- 8-10 apples peeled, cored, and thinly sliced
- Juice of 2 small lemon we use meyer lemons (or 1 large)
- Zest of 1 small lemon we use meyer lemons (or 1/2 large)
- ½ cup sugar
- ½ teaspoon salt
- 2 tablespoons flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon mace
- 1 teaspoon vanilla bean paste or extract
- 5 tablespoons butter
For egg wash:
- 1 egg beaten
- 1 tablespoon milk cream, or water
- Extra sugar to sprinkle over top
Instructions
- Preheat the oven to 375
- Par Baking the Bottom: Roll out the bottom crust and place into a 9" pie pan. Poke with a fork across the bottom ~10 times. Line with a piece of parchment paper and place pie weights (or dry beans/rice) until the pie is filled. Bake for 20 minutes. After 20 minutes, remove from the oven, remove the weights and bake for 15 minutes (or until golden.) Set aside to cool.
- Preheat the oven to 400
- Add sliced apples to a large bowl
- Add lemon juice, zest, sugar, salt, flour, cinnamon, nutmeg, mace, and vanilla
- Stir apples and spices until combined
- Add apples into pre-baked pie shell** (see above)
- Dot with 5 tablespoons of butter
- Lay on the top crust, pinching edges together or using a fork and cut a hole in the center (at this stage you can also do lattice work like is pictured or a crumb topping)
- Make your egg wash by adding an egg and tablespoon of water or cream to a bowl
- Brush the top crust with egg and sprinkle with sugar
- Place in the oven and cook at 400 for 30 min then turn down the oven to 350 and cook for another 45-60 mins until bubbling in center (if the top starts getting too dark tent the pie with foil)